06/14/2021
Researchers have found that just a handful of mushrooms has approximately 12 times more of the powerful antioxidant L-Ergothioneine than wheatgerm, previously thought to be the best source. Antioxidants slow the ageing process from the inside out, which not only affects our appearance, but more importantly helps prevent degenerative disease. If you are looking for a warm, nourishing recipe perfect for the colder weather, you might like to try this yummy soup full of wonderful mushrooms.
Mushroom Soup
Serves 2-4 | 20 minutes | Freezer-friendly
Ingredients
olive oil for frying
1 small onion, finely diced
1 clove garlic, finely diced
1 tablespoon fresh oregano, roughly chopped
1 tablespoon fresh rosemary, roughly chopped
200g Swiss brown mushrooms, roughly chopped
300g button mushrooms, roughly chopped
2 cups filtered water
½ cup raw cashew nuts
salt and pepper
Method
1. Heat a little olive oil in a saucepan on medium heat. Stir in the next 6 ingredients and season well with the salt and pepper.
2. Sauté for 2 minutes, stirring constantly until all the oil is absorbed into the mushrooms. Reduce to a low heat and gently cook for 5 minutes or until all the juices from the mushrooms come out.
3. Add the water, turn the heat to high and bring to the boil. Cook for 2 minutes, then turn off heat and allow to cool. Taste and adjust seasoning if required.
4. Transfer the mixture to a blender. Add the cashews and process until smooth and creamy.
Recipe taken from “Dr Libby’s Real Food Kitchen.”
